Ingredients

12 6-inch corn torillas

1 Tablespoon canola oil

Salt to taste

Directions

Heat oven to 400 degrees.

Using a pastry bruch, lightly coat both sides of each tortilla with oil. Stack the tortilla and cut them into quarters. Spread the chips in a single layer on cookie sheets. Season with salt. Bake until crisp and golden, about 12 to 16 minutes.

It was ok. It's best to use corn tortillas. With whole wheat flour ones, they were very powdery as I chewed them. Overall, they were crispy yet chewy. I don't like the chewy quality but I can live with it. I have to start watching mine anywhere from 5-7 minutes depending on thickness or they burn.
- 6/15/13

WOW! These are delicioius.. and money saving for sure. I made some with my hubbys spicy seasoning and some with just salt and both were just as good. My daughter wanted something thinner. Will have to see if tortillas come in different thicknesses.
- 4/4/13

I used organic whole wheat tortillas-extra thin, then sprayed with safflower oil and topped with herbs d' Provence for extra flavor. They're crunchy and filling and take the place of chips for me without the cost in fats, carbs and calories. About 8 will nip the urge to munch.
- 8/10/11

This was a great recipe! I'll be making my own homemade chips instead of buying them. I added garlic powder to my olive oil to brush on the chips for an additional flavor! Also, only let them cook 10 minutes, my first batch was black after 15!
- 12/31/10